Mushroom Croustades

By kbartell

Ingredients

• 3 tbsp shallots, minced
• 1/4 cup butter
• 1/2 lb fresh mushrooms, finely chopped
• 2 tbsp sifted flour
• 1 cup heavy cream
• 11/2 tbsp chives, minced
• 1 tbsp fresh parsley, minced
• 1/2 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp cayenne peppe

Preparation

Step 1

In a heavy skillet, saute shallots in butter for 1 min. Stir in mushrooms and simmer uncovered until all liquid has evaporated, about 10 min. Remove from heat and stir flour into mushrooms. Pour cream over mixture and return to heat. Stirring constantly, bring to a boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients. Let cool, cover and refrigerate.


For the Toast Shells
Preheat oven to 400-degrees. Cut a 3" round from each bread slice. Brush insides of 2 miniature muffin pans generously with butter. Gently fit bread rounds into each mold to form a cup. Bake 10 min or until lightly browned. Cool.

At this point, you may spoon the mushroom mixture into the shells and freeze them in their tins. Once frozen, remove to plastic bags for easier storage.


2 tbsp freshly grated parmesan cheese
2 tsp parsley, minced
butter

Thaw the croustades completely before baking. Preheat oven to 350-degrees. Sprinkle each with parmesan cheese and parsley. Dot with specks of butter and arrange on an ungreased baking sheet. Bake 10 min, then pop under broiler for quick browning.
Serve immediately.